A batch of these super easy Potato Fritters makes a warm, comforting side or appetizer. Grated or mashed potatoes combine with melty cheese and a crispy cornmeal coating for an irresistible bite.
Perfectly seasoned and simple to make, these potato patties deliver a delicious balance of texture and flavor. Serve them hot with your favorite dipping sauce and watch them disappear.
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🩵 About This Recipe
Looking for something golden brown and crispy to elevate any meal? These potato patties are satisfying and versatile, pairing well with brunch, dinner, or as a party snack.
They work equally well as a savory brunch item, a side dish with a weeknight meal, or a fun appetizer. Add your favorite dipping sauce and enjoy the contrast of a crunchy exterior and a comforting potato center.
🧂 Gather Your Ingredients
- Potatoes – Yukon Gold or russets work best, but most varieties are fine.
- Cornmeal – creates a crisp crust on the patties.
- Mozzarella cheese – mild and melty; helps bind the mixture.
- Seasonings – oregano, smoked paprika, salt and black pepper to taste.
- Eggs – act as a binder and add richness.
- Vegetable oil – for frying to a golden exterior.
- Fresh chopped parsley – optional garnish.
🔪 Let’s Make Potato Fritters!
(Click to jump to the recipe card with measurements)
Make the Potato Mixture
In a large bowl combine mashed or grated potatoes with 1/4 cup of the cornmeal, shredded mozzarella, oregano, smoked paprika, salt, pepper and the eggs. Mix until evenly combined.
Form Patties
Divide the mixture into about 12 even portions. Shape each portion into a ball, then flatten slightly to form patties.
Add the Coating
Coat each patty on all sides with the remaining cornmeal to help form a crisp crust when frying.
Fry the Fritters
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once hot, fry fritters in batches for 3–4 minutes per side, until deep golden and crispy. Drain briefly on paper towels or a wire rack.
💡 Expert Tips and Tricks
- Grate potatoes for a firmer texture; mashing yields a creamier, softer fritter.
- Don’t overcrowd the pan—give each patty room so they brown evenly and stay crisp.
- Test oil temperature with the tip of a wooden spoon—bubbles should form around it. If the oil is too cool, fritters absorb excess oil and become soggy.
- Drain on a wire rack or paper towels to prevent residual oil from softening the bottom crust.
❔ FAQs
No. You can bake them for a lighter version: bake at 400°F on a parchment-lined sheet, brushing or spraying lightly with oil. Flip halfway through until crisp; see the recipe notes for timing.
Sogginess usually means the oil wasn’t hot enough and the fritters absorbed oil. Make sure the oil is properly heated before frying.
Eggs and cornmeal help bind the mixture. If the mixture is too wet, add a bit more cornmeal or a small amount of flour to firm it up.
📝 Substitutions and Variations
- Swap mozzarella for Parmesan, cheddar, feta, or pepper jack for a different flavor.
- Add shredded zucchini, carrots, or spinach for extra vegetables.
- Give them heat with cayenne or red pepper flakes.
- Make them gluten-free by using almond flour or gluten-free breadcrumbs instead of cornmeal.
Kristin’s Kitchen Tip
Use a cookie scoop or measuring cup so all fritters are evenly sized for consistent cooking.
🥡 Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for several months.
Reheat in an air fryer, oven, or a dry skillet to retain crispness. Avoid microwaving, which makes them soggy.
⏳ Make Ahead Instructions
Form patties up to 24 hours ahead and refrigerate covered, or freeze pre-formed uncooked fritters on a baking sheet and then transfer to a bag for up to 3 months. Cook from frozen, adding a few extra minutes to frying time.
🍴 What To Serve With This Dish
These potato fritters pair beautifully with sour cream, tzatziki, garlic aioli, chipotle mayo, or simple ketchup. They also work with lime crema or a creamy burger-style sauce and make a great companion to grilled meats, roasted vegetables, or a fresh salad.
😋 More Potato Recipes You’ll Love
- Crispy Roasted Chipotle Potatoes With Garlic – a spicy, garlicky roasted side.
- Best Easy Steak Bowl With Potato – hearty bowls with steak, potatoes, and veggies.
- Roasted Potato Medley with Cranberries and Pecans – a seasonal, elegant side.
- Twice Baked Potatoes – a classic with countless topping variations.
Homemade Potato Patties
⭐ Made this recipe? I’d love to hear from you—please leave a rating and review below!
📋 Recipe Card
Potato Fritters
Ingredients
- 6 medium potatoes, boiled and peeled (about 2 pounds)
- ½ cup cornmeal (divided)
- 1 cup shredded mozzarella cheese
- 3 teaspoons oregano
- 1 ½ teaspoons smoked paprika
- Salt and pepper to taste
- 2 large eggs
- Vegetable oil, for frying
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Mash or grate the potatoes.
- In a large bowl mix the potatoes with 1/4 cup cornmeal, cheese, oregano, smoked paprika, salt, pepper, and eggs until combined.
- Form 12 balls, then flatten into patties.
- Coat each patty with the remaining cornmeal.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Fry patties in batches 3–4 minutes per side until golden. Drain on paper towels or a wire rack.
- Serve immediately with optional parsley and dipping sauces like sour cream, aioli, or ketchup.
Notes
- Grating potatoes gives a firmer texture; mashing yields a creamier fritter.
- Make ahead: shape patties up to 24 hours in advance and refrigerate, or freeze raw patties on a tray and transfer to a bag for up to 3 months. Cook from frozen, adding a couple minutes to frying time.
- Bake option: place patties on parchment-lined sheet and bake at 400°F for 20–25 minutes, flipping once; brush with oil for extra crispness.
- Use a cookie scoop for uniform portions and even cooking.
- Try different cheeses, add veggies like zucchini or spinach, or spice with chili flakes or cumin.
- Store cooked fritters in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer to restore crispness.
Additional Serving Suggestions:
- Serve with sour cream, tzatziki, garlic aioli, or spicy chipotle sauce.
- Pair with grilled meats, roasted vegetables, or a salad.
- Top with a fried egg and avocado for breakfast.
- Use as a vegetarian burger patty in a bun with lettuce and sauce.
Nutrition
| Carbohydrates: 21 g
| Protein: 6 g
Nutritional information is an estimate and may vary based on ingredients and measurements used.
Thanks for reading! If you enjoyed this recipe, save it for later and try variations to suit your taste. Happy cooking!
